Add pasta and cook according to package directions until al dente.
Drain and rinse under cold water to cool.
Prepare the Vegetables
Slice bell peppers, halve cherry tomatoes, and thinly slice green onions and banana peppers.
Set aside.
Make the Buttermilk Vinaigrette
In a bowl or jar, whisk together buttermilk and olive oil.
Stir in fine herbs.
Season with salt and pepper to taste.
Assemble the Salad
In a large mixing bowl, combine cooled pasta, bell peppers, cherry tomatoes, green onions, and banana peppers.
Dress the Salad
Pour buttermilk vinaigrette over the pasta mixture.
Toss until evenly coated.
Chill & Serve
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve cold and enjoy!
Recipe Notes
This Pasta Salad with Buttermilk Vinaigrette is quick, fresh, and full of flavor. Toss it together in minutes for an easy side dish everyone will love.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Jess Timmons.
An original recipe created for Recipe for Success by our Resident Chef of the Month, Chef Pedro Garcia.
Strawberry Salad
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A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
A refreshing strawberry salad featuring crisp lettuce, sweet strawberries, juicy tomatoes, and julienned vegetables tossed with tangy goat cheese and a simple red wine vinaigrette. This vibrant, contemporary American dish perfectly balances sweet and savory flavors.
Prepare an ice-water bath; set aside. Bring a small saucepan of water to a boil. Blanch snap peas until bright green and crisp-tender, about 1 minute. Immediately transfer with a slotted spoon to ice-water bath to stop the cooking. Drain.
Transfer to a serving bowl. Add pea shoots, snap peas, lettuce, and radishes; set aside.
Prepare Warm Dressing
Heat a large nonstick skillet over medium heat until hot. Arrange pancetta in skillet in a single layer; cook, turning once, until crisp, about 12 minutes. Transfer with tongs to paper towels to drain.
Pour off all but 2 tablespoons fat (if skillet seems dry, add enough oil to total 2 tablespoons fat). Add onions; cook over medium-high heat, stirring often, until tender, about 4 minutes. Add wine; cook until most of liquid has evaporated, about 2 minutes. Add cream, and cayenne, if desired. Cook until liquid is reduced by half, about 4 minutes.
Pour warm cream dressing over greens; toss to coat. Season with salt and pepper, and top with reserved pancetta.
